Beetroot cannelloni with Mató cheese and walnuts with beetroot textures

Ingredients:

  • 300 g fresh beetroot
  • 60 g Mató cheese
  • 40 g Greek yoghurt
  • 40 g walnuts
  • 200 ml water
  • Juice from ½ lemon
  • 20 ml olive oil
  • Beetroot shoots

Method:

  • 1

    First, thoroughly clean the beetroot.

  • 2

    Season with salt and pepper and pour olive oil over the beetroot, wrap it in foil and bake in the oven for 30-35 minutes at 180 ºC. Once cooked, cut some into cubes, set them aside, blend and texturise the rest with 10 ml of olive oil.

  • 3

    With the other beetroot make chips with a mandolin. Blanch the larger chips with a mixture of water, salt, lemon and pepper. Set them aside for the cannelloni. The rest, your can fry or dry out in the oven.

  • 4

    For the cannelloni stuffing, mix the Mató, the yoghurt, the diced walnuts and add salt and pepper. Place the stuffing in a pastry bag.

  • 5

    Make cannelloni with the blanched beetroot chips and the stuffing. Plate them with the beetroot cubes, chips, cream and the beetroot shoots.

  • Allergens: lactose, nuts.

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